A little from Column A, a little from Column B. All my life I've been a critic, mostly of myself... but it's time to branch out. Here you will find the pros and cons of what I experience: food, music, movies, places, etc. I'm an artist. Art is the very air I breathe. I cannot help but to see the world through the eyes of a vocalist, a thespian, a painter... an appreciator of beauty in all its phenomenal forms.

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Monday, February 25, 2013

Sunny's Savvy Spender Suggestion #1

Always wonder why bakery bread costs less than big name brand breads? Well, you're paying for the preservatives of course.Don't
you hate when you buy a fresh loaf of yummy fresh-baked bread from your
grocer's bakery and it starts growing that notorious white/green fuzz
indicating you didn't consume it fast enough? Money wasted and food
spoiled.Well,
with this quick and easy tip, you'll be able to send your kids
sandwiches every day made with that delicious bakery bread instead of
the more expensive, preservative-packed kind.It's
a cinch! Buy two loaves of your bakery's pre-sliced bread. When you
get it home, pull out the sandwich storage bags and simply start
packin'! Place two slices in each bag and FREEZE. That's it! It's
that simple!When
it's time to make lunches, pull out the number of bags you'll need,
make the sandwiches using the frozen bread and place them right back
into the bag. Making the sandwich with frozen bread will keep it cool
until lunchtime. (If you're worried about that, just set the bread out
the night before.)

I
freeze a lot of bread. It's always good when thawed... just like new!
But, don't ever put your bread in the refrigerator. Did you know it
actually causes the bread to go stale faster?* Starch tends to crystallize at cool temperatures, and this process,
sometimes called "retrogradation," happens about six times faster at
refrigerator temperatures than at room temperature. Loss of water also
speeds up this process, so you want to keep bread in a container that
stops moisture from escaping.You can freeze bread, which might not sound like too good an idea,
but if you do it quickly, the bread doesn't spend too long at
temperatures that favor retrogradation. *Courtesy of Boston.comBuying bread on
the "Marked for Quick Sale" cart isn't a bad idea either. Just get it
home and pop it into the freezer ASAP. I do it all the time and I'm
VERY picky about the taste and appearance of the bread I serve on my
table.